Sweet German Dampfnudeln Recipe

This meal is one of my favorite! So much that it often was on my meal “wish list”. The best part about German Dampfnudeln is the salty crust on the bottom. But let me start from the beginning. Depending on your background you will know German or Swiss Dampfnudeln. They are both made out of a simple dough with yeast but taste pretty different. The Swiss ones are pretty sweet where as the German ones have some salt to the bottom (as I mentioned before) which makes it almost a salty dish. If you are curious about the Swiss version, you can click the button below.

One thing I have to mention before I share the recipe. The Dampfnudeln are pretty easy to make except for the frying part. There you have to figure out how to make a good crust but also to make sure the breads are not doughy inside anymore. But after the first round you will figure it out! So here is the recipe for the German Dampfnudeln:

Ingredients:

• 500g flour

• 80g butter

• 80g sugar

• 1 egg

• 1 El oil

• 1 Tl salt

• 3dl milk

• 21g yeast (fresh yeast)

Instructions:

1. Mix flour, salt and 70g of the sugar. Mix the other 10g and the yeast in a cup until the yeast (fresh yeast) is liquid. Melt the butter in a pan and add milk and oil once it is done.

2. Add the butter-milk-mixture, egg and yeast to the flour and kneed well. Let it rise to double size.

3. Flatten dough with a rolling pen until it’s 2cm thick. Take a cup with a 7cm diameter and cut out round dough pieces. Let them rise for another hour. (Photo 1)

4. Add oil and salt to a frying pan (photo 2). Put six of the Dampfnudeln in the pan and fry them until they have a light crust (quite a bit more than in photo 3). Add 1dl of hot water to the pan and immediately cover it with a lid. (Photo 4) Now the bread will rise. After a while (usually when most of the water is gone) check on the bottom to see if it doesn’t get burned. To test if they have been baked enough you can cut one open. They shouldn’t be doughy inside.

5. The Dampfnudeln are typically eaten with vanilla cream.

Photo 1

Photo 2

Photo 3

Photo 4